Hoboken: Cucharamama - Pulpo al Olivo
Pulpo al Olivo is Octopus in Peruvian Black Olive and Panca Pepper Sauce.
Cucharamama, at 233 Clinton Street in Hoboken, was opened in 2004 by chef Maricel E. Presilla and her business partner Clara Chaumont. The artisan South American restaurant was the second location for the team, serving as the more expensive younger sibling to Zafra, their casual pan-Latin cafe across the street. The name Cucharamama means "mother spoon"
Chef Marcela E. Presilla was named the Beard Foundation’s Best Chef-Mid Atlantic region in 2012 for her work at Cucharamama, and was inducted into the prestigious Beard Foundation cadre of outstanding US food professionals Who’s Who of Food and Beverage in America in 2015. In 2013, her magnum opus, Gran Cocina Latina: The Food of Latin America, was honored as Cookbook of the Year by the James Beard Foundation and Best General Cookbook by the International Association of Culinary Professionals.
Hoboken: Cucharamama - Pulpo al Olivo
Pulpo al Olivo is Octopus in Peruvian Black Olive and Panca Pepper Sauce.
Cucharamama, at 233 Clinton Street in Hoboken, was opened in 2004 by chef Maricel E. Presilla and her business partner Clara Chaumont. The artisan South American restaurant was the second location for the team, serving as the more expensive younger sibling to Zafra, their casual pan-Latin cafe across the street. The name Cucharamama means "mother spoon"
Chef Marcela E. Presilla was named the Beard Foundation’s Best Chef-Mid Atlantic region in 2012 for her work at Cucharamama, and was inducted into the prestigious Beard Foundation cadre of outstanding US food professionals Who’s Who of Food and Beverage in America in 2015. In 2013, her magnum opus, Gran Cocina Latina: The Food of Latin America, was honored as Cookbook of the Year by the James Beard Foundation and Best General Cookbook by the International Association of Culinary Professionals.